Soup on a Snowy Day—A Sign of Intelligent Life in the Universe

This is a bowl of Spicy African Stew. I made it at lightning speed last night in the hour before Jay and I took off for White River Junction to usher at a showing of In Search of Intelligent Life in the Universe at NORTHERN STAGE.

The show was really good, ("Soup. Art. Soup. Art.") and I was grateful to have had the opportunity to imbibe some of this wonderful concoction before venturing out into the cold.

The recipe is from one of my very best favorite cookbooks called What's For Supper put out by my very best favorite grocery store, the Hanover Coop.

Here's the recipe with some of my variations thrown in.

Spicy African Stew

1 Tbs. vegetable oil
4 cloves of peeled garlic, crushed
1 medium onion, peeled and chopped
1 medium sweet potato, peeled and chopped
1 small zucchini or medium green pepper, chopped
2 medium carrots, peeled and chopped
6 cups water or chicken broth (I use 5 chicken bouillon cubes and water instead of broth)
1/2 tsp. dried thyme
1 tsp. dried cumin
1/2 cup long grain white rice
8 ounces thick and chunky salsa
1 can chick peas
1/3 cup chunky peanut butter

Put the oil in the bottom of your favorite soup pan and saute the garlic and onion for a minute or two. Ass the rest of your veggies and stir, letting them pick up some of the garlic and onion flavors. Add the broth or water and bouillon then the rice and spices. Cover the pot and cook for 20 minutes or until your rice is tender. Add the salsa, chick peas and peanut butter, stirring well. Let the pot simmer for an additional 5 to 10 minutes until everything is heated through, and the peanut butter is distributed evenly in the soup.

Enjoy!